Onions, flavored with olive oil, garlic and celery are sauteed until tender and translucent. They join the other chili ingredients in a large pot and simmer away for half an hour. Fast, easy and delicious. Makes eight servings.
Reviewed By:
adfabus
|
This was a great dish. The children loved it as well as the hubby!! Thanks!
|
|
Reviewed By:
Mer in the Kitchen
|
This recipe was a great jumping off point for chili to feed a hungry potluck croud. I omited the celery (seeing as I didn't have any on hand). Due to another review, I cut down on the water by one cup. Then, when I doubled the recipe - I didn't have enough chili beans, so I substituted some kidney beans (drained) instead. I wanted my chili meaty, so I substituted about a pound and a half of browned ground beef for the second cup of TVP. The result was delicious. I am sure that it would be equally tasty made accoring to the recipe - but I would hold off on part of the water, and see how thick you want it.
|
|
Reviewed By:
VERONICAUJ
|
I halved the recipe, adding about a teaspoon of minced garlic, substituting one can of kidney beans for a can of chili beans, and adding about a cup of TVP, dry. My roommates and family absolutely loved it! I think it's my favorite chili.
|
|
Reviewed By:
DONNAS1
|
I was expecting this to be a thicker chili, not so watery. My husband LOVED it and calls it bean soup rather than chili. The next time I make it I might try a little less liquid. I also used it without the textured protein because I couldn't find it in the store!
|
|
Reviewed By:
Dora
|
Excellent Recipe, here are my modifications:
- used Veg Ground Round instead of text veg protein
- added a little white wine and only 2 cups of water, not 4
- 2 cans of kidney beans used
- 2 cloves of garlic only. I put everything in a crockpot (sauteed garlic, onions & celery first) and left it on low all day until supper. Delish!!
|
|
Reviewed By:
KATI
|
It's the best Chili I have ever had and if you kind of makeup and add your own things as you go along it's even better.
|
|
